Instructions

Cake

In a large bowl, beat butter with Swerve until well combined. Beat in eggs and maple extract. Beat in half of the almond flour mixture, then beat in almond milk. Finally, beat in remaining almond flour mixture until well combined. Stir in pecans.

Spread batter in prepared bundt pan and smooth the top. Bake 35 to 40 minutes, until edges are golden brown and cake is set. Let cool 10 minutes, then flip out onto a serving platter to cool completely.

Glaze

In a small bowl, whisk confectioner’s Swerve, almond milk and maple extract. Drizzle over cooled cake.

Makes 12 servings.

Maple Pecan Bundt Cake

Nutrition Facts

Serving Size 1 piece

Servings 12

Calories 320

Total Fat 26g

Total Saturated Fat 7g

Cholesterol 65mg

Sodium 160mg

Total Carbs 26g

Dietary Fiber 6g

Sugars 2g

Swerve 17g

Protein 13g

Net Carbs: 3g

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